Chilaquiles Casserole
- 4 -6 cups corn tortilla chips (preferably stale)
- 8 eggs
- 1 (4 ounce) can diced green chilies
- 2 cups shredded colby-monterey jack cheese
- 12 ounces enchilada sauce (I like Hatch Red Enchilada Sauce)
- 1 cup corn
- 1/2 cup diced green onion
- Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible.
- Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.
corn tortilla chips, eggs, green chilies, colbymonterey, enchilada sauce, corn, green onion
Taken from www.food.com/recipe/chilaquiles-casserole-519113 (may not work)